Garlic Shrimp and Asparagus Noodle Bowl
Servings 4 servings
Ingredients
Dressing:
- ½ cup (125 mL) rice wine vinegar or rice vinegar
- ¼ cup (60 mL) toasted or regular sesame oil
- Zest of 1 lime
- 3 tbsp (45 mL) fresh lime juice
- 2 tbsp (30 mL) mirin rice wine
- 2 tbsp (30 mL) less sodium soy sauce
Noodle Bowl:
- 300 g large black tiger shrimps peeled and washed (20-27 count)
- 12 asparagus spears trimmed and cut into 1-inch (2.5 cpieces
- 3 cloves garlic minced
- 2 tbsp (30 mL) olive oil
- Zest of 1 lemon
- 1 tbsp (15 mL) fresh lemon juice
- ¼ tsp (1 mL) each salt and pepper
- ½ pkg (228 g) rice vermicelli noodles prepared according to package directions
- 4 eggs soft-cooked, peeled and halved
- 1 avocado peeled and sliced
- ½ cup (125 mL) sliced green onion
- Black sesame seeds for garnish
Instructions
- Dressing: In a small bowl, whisk together rice wine vinegar, sesame oil, lime zest and juice, mirin and soy sauce; set aside.
- Bowl: In a medium bowl, coat shrimp and asparagus in garlic, olive oil, lemon zest and juice, salt and pepper. Heat a large skillet, over medium-high heat, add shrimp mixture and cook, stirring often, for 6 to 7 minutes or until shrimp are cooked.
- Divide cooked noodles, eggs, sliced avocado and shrimp mixture between four bowls. Sprinkle with green onions and black sesame seeds. Drizzle with dressing.
Notes
Tip: You can substitute the mirin rice wine for 2 tbsp (30 mL) white wine and 1 tsp (5 mL) sugar.
Nutrients per serving (¼ recipe or 1 bowl): 610 calories, 33 g total fat, 590 mg sodium, 55 g carbohydrates, 5 g fibre, 2 g sugars, 22 g protein. Excellent source of vitamin K, riboflavin, niacin, folate, vitamin B12, pantothenate, selenium and iron. Good source of vitamin A, vitamin B6 and zinc.